Preparation of choux crust with fine powdery rice flour
2016
Ichise, Y. (Otsuma Women's University, Chiyoda-ku, Tokyo (Japan)) | Hirose, M. | Ichikawa, T.
New uses for rice flour in cooked foods are being investigated to increase the consumption of rice in Japan, thereby increasing our country's food self-sufficiency ratio. In this study, the properties and taste of choux crust prepared with fine powdery rice flour were investigated. The prepared choux dough was composed of rice flour (a%), butter (b%), egg (c%) and water (d%), where a=14-26, b=0-20, c=16-44 and d=100-(a+b+c), and was compared to dough prepared with wheat flour (e%), where e=18, b=14, c=36 and d=32. The results showed that the hardness of the dough was proportional to the rice flour content, and high rice flour content resulted in a hard crust with low specific volume. When butter was excluded from the dough, a thin crust in an unusual pipe-shape was produced, whereas dough with more than 18% butter content produced a flat crust. Dough with high egg content produced a flat dough and crust, but had a high specific volume. Consequently, the most desirable composition of choux crust was as follows: a=20, b=14, c=32 and d=34. The sensory evaluation revealed that crust samples containing rice flour were crisp compared to those containing wheat flour, but no significant difference in preference between the crusts was shown.
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